Ginger-Caramel Macadamia Pie
Source of Recipe
Sunset magazine, November 1992
List of Ingredients
1 Pie pastry (single crust) for 9-inch diameter pie
1 1/2 c Macadamia nuts (salted, roasted)
3 lg Eggs
1 c Brown sugar, firmly packed
1/2 c Minced candied ginger
1 tb Minced fresh ginger
1 t Vanilla
Vanilla ice cream (optional) -OR- sweetened whipped cream
-----WARM CHOCOLATE SAUCE-----
1 1/2 c Semisweet chocolate chips
3/4 c Half-and-half (light cream) Recipe
Fit pastry over bottom and press against sides of a plain or fluted 9-inch tart pan with removable bottom; fold any excess pastry down to make flush with pan rim. Pour nuts onto a towel and rub lightly to remove salt. Lift nuts from towel and put in pastry. In a bowl, beat to blend eggs, sugar, candied ginger, fresh ginger, and vanilla. Pour evenly over nuts.
Bake on lowest rack of a 325 degree F oven until filling jiggles only slightly when pie is gently shaken, about 40 minutes. Cool on a rack. If making ahead, wrap airtight and chill up to a day. Offer warm chocolate sauce to spoon onto wedges to taste; accompany with ice cream. Makes 9 to 10 servings.
WARM CHOCOLATE SAUCE: In the top of a double boiler, combine chocolate chips and half-and-half. Place over simmering water and stir often until chocolate is smoothly melted. (Or put chocolate and cream in a microwave-safe bowl and heat on full power -- 100 percent -- in a microwave oven; stir at 1-minute intervals, until chocolate is smoothly melted).
Use chocolate sauce warm; if making ahead, cover and chill up to 3 days. Reheat over simmering water or in a microwave oven. Pour into a small pitcher. Makes 2-1/4 cups.
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